We've added sautéed mushrooms to the classic--and very simple--spaghetti with garlic and oil, but the dish can still be made in no time at all. Regular white mushrooms are excellent here; portobellos or wild mushrooms would be great, too.

How to Make It

Step 1

In a medium frying pan, heat the olive oil over moderately low heat. Add the garlic and the red-pepper flakes and cook, stirring, until the garlic softens, about 1 minute. Add the sliced mushrooms and the salt and cook until the mushrooms exude liquid, the liquid evaporates, and the mushrooms begin to brown, about 5 minutes.

Step 2

In a large pot of boiling, salted water, cook the spaghettini until just done, about 9 minutes. Drain and toss with the mushroom mixture, the parsley, and the pepper.

Step 3

Variations: Spaghettini with Garlic and Oil : Eliminate the mushrooms and reduce the oil to 7 tablespoons. Just cook the garlic and red-pepper flakes for a minute and toss with the remaining ingredients.

Step 4

Spaghettini with Walnuts, Garlic, and Oil: Eliminate the mushrooms and reduce the olive oil to 7 tablespoons. At the end, toss in 2/3 cup of toasted and chopped walnuts.

Step 5

Spaghettini with Salami, Garlic, and Oil: Eliminate the mushrooms and reduce the olive oil to 7 tablespoons. Cut 1/4 pound of sliced salami into thin strips and toss it into the spaghettini with the parsley and black pepper.

Step 6

Wine Recommendation: The earthy taste of mushrooms goes wonderfully with the correspondingly earthy flavor of a pinot noir, while the assertive flavor of the garlic calls for a simple version of this wine. A bottle of Givry, Rully, or Mercurey from France will be your best choice.

Quick From Scratch Pasta

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Ratings & Reviews

Toothpicker82's Review

August 28, 2012
I used fresh basil from my garden and doubled the amount, in place of the parsley. We used fresh lemon juice at the table. Everyone loved it.

msubulldog's Review

April 21, 2010
I did reduce the oil to 1/3 cup based on another review (plus the box of pasta we had was just under a pound--13.75oz), but you definitely need the entire teaspoon of salt for flavor and to make the mushrooms weep to give you a good sauce. I thought the dish was great, especially if you're looking for a vegetarian main dish. The kids liked it--though my husband would have preferred a little more heat, but he can always add more red pepper on top.

Christina9192's Review

January 17, 2010
I found this recipe bland and will try it with only 1/2 pound of spaghetti and 1/4 cup of olive oil next time. Hopefully, this will intensify the flavors. Will do a trial doing it my way, with extra instant garlic, ground black pepper and red pepper sauce at the ready if necessary. I am glad I was suspicious of the 1 tsp of salt and only used 1/2 tsp instead. I also used cilantro instead of flat parsley.